Posts filed under ‘Super Pot’
Last night was a typical busy midweek nothing-planned-for-dinner kind of a night and by the time we got home from not just one, but three separate after school activities I was desperately looking for something fast and satisfying to feed my kiddos.
Thank goodness for tortillas and cheese. Am I right? Added to the mix this time around was a few exotic ingredients that turned a plain ol’ dish into something spectacular. I paired sweet crab with a simple salsa of juicy mango and silky avocado and a new favorite was born.
CRAB QUESADILLAS WITH MANGO AND AVOCADO SALSA
For the Mango and Avocado Salsa:
1 mango, cubed
1 avocado, cubed
2 tsp lemon juice
2 cloves garlic, minced
1 tblsp olive oil
1/4 cup cilantro, chopped
1 jalapeno pepper, diced
salt and pepper to taste
For the quesadillas:
16 oz can of crab meat, drained
4 large flour tortillas
16 oz white cheddar cheese, grated
4 oz Cotija cheese
To make the salsa: Prepare salsa by mixing all the ingredients together, being careful not to bruise the avocado. Set aside to let flavors meld.
To assemble the quesadillas: Heat grill to 350 degrees and grill tortilla for a minute or so until warm, flip over and top with half the crab meat and half the cheddar cheese. Top with a second tortilla and press down slightly.
Check for grill marks on the bottom and turn quesadilla when desired doneness is achieved, 5 minutes or so. Grill other side until crispy and remove to a cutting board. Repeat with the next two tortillas.
Cut into wedges and serve with Cotija cheese and salsa on top.
Now, I know it’s not November quite yet but that doesn’t mean there isn’t room for a little sweet-tart cranberry goodness on your plate. “Spicy” isn’t exactly the first thing that comes to mind when you think “cranberry” but after trying these grilled (yes, grilled) meatballs you’ll understand why items like jalapeno jelly make some people go crazy. Chicken, pepper jack cheese and jalapenos are combined with a hefty handful of dried cranberries to create a balance of flavors wrapped up perfectly into poppable meatballs.
BBQ CRANBERRY JALAPENO CHICKEN MEATBALLS
1 lb ground chicken
1/2 cup pepper jack cheese
1/3 cup dried cranberries
3 jalapenos, seeded and finely diced
1/2 cup Panko bread crumbs
1 bottle BBQ sauce
1/4 cup cranberry juice
Preheat your grill to 350 degrees. Mix BBQ sauce and cranberry juice together in a medium sized bowl and set aside.
Combine all remaining ingredients in a bowl until well incorporated.
Roll into 1 1/2″ balls and place on the grill. Cover and cook for 2 minutes. Flip meatballs and grill an additional 1 minute.
Add 1 cup of water to the pot, cover, and simmer for 5 minutes. Remove the lid and let cook until all liquid evaporates, approximately 5 more minutes.
Check for doneness toss with BBQ sauce and enjoy!
In my household chicken is a go-to protein since it pleases all of our palates and is quick and easy to prepare. But, as I’ve mentioned before, sometimes I do get tired of the eternal chicken breast and wish there was a simple way to vary the flavor and presentation of this everyday fare. I’ve dabbled with dozens of sauces and skewer variations attempting to reawaken the curiosity for this poor overeaten piece of protein but am often still often met with the “chicken again?” comment from my kids. So I did what any good cook would do… dressed this week’s chicken dinner in a nice little bacon costume and voila! A new hero was born.
BACON-WRAPPED STUFFED CHICKEN BREASTS
4 boneless chicken breasts, pounded flat and cut in half width-wise
1/2 cup ricotta cheese
1/2 cup sun-dried tomatoes in olive oil, diced
8 basil leaves
16 bacon slices
salt and pepper
Sprinkle both sides of chicken with salt and pepper. Top each with 1 tablespoon ricotta cheese, 1 tablespoon sun-dried tomatoes and one basil leaf.
Roll each piece into a bundle and wrap two bacon slices tightly around each bundle, securing with toothpicks if needed.
Preheat your grill to 350 degrees. Grill chicken, uncovered, for 5 minutes per side or until cooked through.
I belong to a lunch group where we rotate visiting each other’s homes and the host cooks everyone lunch. This week it was my turn and although there’s nothing I like better then getting together with friends and eating some great food I had a pretty crazy week. However, thanks to my handy dandy grill and rice cooker preparing the lunch club ended up being a breeze for me and I had a great meal on the table in less than 30 minutes.
I grilled some fresh cuts of salmon to crispy perfection without any worries of the delicate fish sticking to the pan then tossed a salad of lightly steamed (this counteracts any hint of bitterness) kale with lemon oil and garlic. The meal was light and delicious… perfect for a group of moms getting together by the pool!
4 salmon fillets
coarse salt and black pepper
Brush the flesh side of your filets with olive oil and season with coarse salt and black pepper.
Preheat your grill to 350 degrees and grill fish skin side up for 7 minutes or until crisp. Flip and continue cooking until done, another 3 minutes or so.
BASIC KALE SALAD
one bunch of kale, cut in ribbons, with the toughest rib removed
2 tblsp lemon juice
2 tblsp olive oil blended
1 tsp garlic, chopped
1/4 cup shredded Parmesan cheese
salt and pepper
Fill your rice cooker with water to the min level and place kale on the steam tray. Close the lid and set for steam for 5 minutes.
Whisk together olive oil, garlic and lemon juice and set aside.
When your rice cooker beeps, remove kale and toss with dressing and cheese. Season with salt and pepper.
My dinner menu is often determined by what my local grocer has on special that week. This week it was some succulent jumbo shrimp and fresh pineapple. A perfect pairing on its own but add summer heat to the mix and it was truly a match made in Heaven. These skewers turned out to be a quick and delicious meal that pleased everyone… quite a rare find and one that made the dinner frenzy in my household much more tolerable. To take advantage of the sale I bought some extra shrimp, marinated it and stored it in the freezer for later use. In a pinch I can take out a bag, thaw the ready-to-use shrimp and have a delicious dinner on the table in no time.
THAI PINEAPPLE SHRIMP SKEWERS
1lb jumbo shrimp, peeled and deveined
fresh pineapple slices cut in half
3 garlic cloves
juice of 2 lemons
1 tblsp chile sauce
1 tblsp fish sauce
1 tbsp soy sauce
2 tblsp cilantro
2 tblsp sesame oil
Place all ingredients aside from shrimp and pineapple in a blender and blend until incorporated. Put shrimp in a freezer bag and pour half the marinade on top. Close the bag and let sit for 20-30 minutes.
Preheat your grill to 350 degrees. Prepare skewers with alternating layers of marinated shrimp and pineapple.
Place skewers on the grill and cook for 3 minutes per side or until shrimp turns pink, being careful not to overcook. Baste with left over marinade and serve with a salad or on top of steamed rice.
Sometimes life calls for the classics to be revisited. My father loved flambéed bananas. As a kid, I remember watching in awe as he set ablaze the pan of caramelizing fruit. It wasn’t just dessert, it was a show.
The fancy dish was invented in the 1950′s by a chef at a famous New Orleans restaurant who prepared it for his friend Richard Foster. It became an instant hit, combining buttery warm sweetness with cold vanilla ice cream in a pairing perfect for any occasion. The sweetness of the banana is played up in a sauce of butter, sugar, spices and alcohol of your choice (usually rum) and served alongside a large scoop of cool, creamy ice cream. Although it began traditionally served table-side at fine dining restaurants the dessert quickly spread to the masses. This version comes very close to my father’s and is definitely accessible to any table.
2 under-ripe bananas
2 tblsp unsalted butter
1/4 cup dark brown sugar
1/4 tsp allspice
1/4 tsp nutmeg
1/4 cup dark rum
Vanilla ice cream
Preheat your grill to 350 degrees. Peel bananas and slice in half lengthwise then cut in half.
Add butter, spices and sugar to the pot and stir until sugar has dissolved. Place bananas on the grill, flat side down, and cook for 2-3 minutes, spooning the hot sauce over the bananas as they cook. Remove bananas and set aside.
Add rum to the pan and stir. Using a lighter, light the mixture to flambé it. Allow to cook for a few more minutes until the mixture begins to thicken.
Spoon over bananas and serve with vanilla ice cream.
My mom has a great yard covered with fruit trees and many varieties of berries. Since summer began she has been bringing over the most amazing blackberries. My children have been eating the berries for breakfast, lunch and dinner and I have been conjuring up new recipes to experiment with. So far we’ve tried blackberry juice, blackberry ice cream and blackberry jam (recipe coming soon). Did I mention she has A LOT of berries?
I often make grilled pizza in the summer and have been known to come up with some pretty righteous flavor combos. Fruit and cheese is one of my favorite fusions so with the abundance of berries I have on hand putting the combo on a pizza was only natural. It turned out to be delicious too with a hint of pungent cheese melting with tart berries and sugar… delish.
BERRY AND BRIE PIZZA
1/2 package ready-made pizza dough
2 cups of blackberries or other berry of your choice
1/2 cup sugar
8 oz. Brie, sliced thin
Roll dough into a circle sized to fit in the bottom of your Super Pot. Preheat to 350 degrees and place dough in the bottom of the pot. Grill for 1 minute and flip.
Sprinkle 1/4 cup sugar onto the pizza then layer cheese, berries and remaining sugar on top.
Place the lid over the pizza and let cook for about 5 minutes or until the crust has browned on bottom, the fruit has warmed and the cheese has softened.
Slice and serve!
I grew up eating my dad’s barbeque. Every main dish on our dinner table came straight off the grill. If you think I’m exaggerating I’ll let you know this, to this day, I’ve still never tasted a Thanksgiving turkey from an oven. And I can tell you I’ve never felt deprived but when I set out on my own I didn’t have much skill getting tender meat from an oven or pan. Indoor grilling became my only means of sustenance. Today, I’m a little more well-versed in other cooking methods but my culinary adventures always end up back at the grill. Lucky for me and my I-refuse-to-fuss-with-gas-or-charcoal attitude my Aroma Super Pot lets me grill my heart out without the extra hassle.
To celebrate Father’s Day this weekend I wanted to come up with a man-worthy meal fit for the grilling master. I didn’t lug any heavy bags of charcoal, scrub any grills clean or even go outside for this one but let me tell you the mission was accomplished… just ask my dad
STEAK WITH GRILLED POTATO WEDGES
1 7-10 ounce steak
4 small gold potatoes
1/2 tbls olive oil
salt and pepper to taste
Preheat the Super Pot to 425 degrees. Cut potatoes in half and then slice into wedges. Toss with olive oil and salt and pepper.
Place the steak and potatoes into the Super Pot. Grill for two minutes and flip the meat and potatoes.
Grill for another 2 minutes. Check your steak for doneness and remove from the Super Pot™ to rest.
Add ½ cup of water to the potatoes and cover. Let steam for 5 minutes and uncover. When the water has completely steamed off check for doneness and enjoy!
Every time I go out for Italian I never order pasta, risotto or pizza… I order chicken Marsala. And my rating system for restaurants is actually based on how well they accomplish this dish. Hey, some people judge a pub by its burger so I think I can judge an Italian joint by its version of one of my all-time favorite dishes.
In between restaurant visits I satisfy my craving by recreating the dish at home. Now, the redoing of famous dishes does involve some work. You have to sort of pick at the dish while you are eating it at the restaurant to find those flavors that make this rendition so unique. Then come home, do some recipe digging and pick out both common and unique ingredients used by different people to make the dish. Then it’s off to pouring over cookbook collections and glancing at family recipes just to make sure all the info and secret ingredients are in your head. As I sleep, my brain goes to work, often waking me up at 4 am with a complete list of ingredients ready to test. And finally it is off to the store to let the experimenting begin. You didn’t know there was such a method to my madness, did you?
I always have three criteria for my versions of classic dishes: few ingredients, easy prep and ultimate flavor. As long as I can keep true to that I feel I have succeeded in keeping the classics alive for a cook of any skill set in today’s busy world. My Super Pot lends a hand in this dish, recreating a simple, elegant, a flavorful version of some of my favorite eats.
1 lb chicken tenders salted and peppered on all sides
16 oz sliced mushrooms
1 onion, chopped
1 cup sweet Marsala wine
2 cloves garlic, chopped
2 tblsp Italian parsley, chopped
1/2 cup heavy cream
salt and pepper
Heat your Super Pot to 375 degrees. Add 1 tablespoon olive oil and brown the chicken on one side for 5 minutes. Flip and cook covered for another 5 minutes or until done. Place on your serving dish and cover with foil.
Add onions, garlic and mushrooms to the pot and brown until mushrooms are cooked through, about 5 minutes. Season with salt and pepper.
Raise heat to 400 degrees. Add Marsala wine and continue cooking until reduced by half. Add cream and parsley and heat through. Pour sauce over chicken and serve.
Grilling is one of my favorite ways to cook. If I can throw something on the grill to make a meal, no matter how odd it might be, you can bet I’m going to do it.
All my grilling enthusiasm has been made a whole lot easier and more accessible with my Aroma Super Pot. No need to worry about fuel or coals, waiting forever to preheat, guessing the temperature or waiting extended periods of time for my perfectly grilled meals. The Super Pot is ready to tackle any grilling job in about 30 seconds. I can control the heat with the turn of a knob and its non-stick surface makes grilling and cleaning up things like fruit so easy.
Wait… did I just say “grilling fruit”? I sure did. My newest frontier is dessert on the grill. Ripe fruit grilled slightly to bring out its sweetness then brushed with honey—perfect on its own or with a big scoop of vanilla ice cream. You can pretty much grill any fruit you like and I know we’re all planning to fire up the grill this weekend during our Memorial Day celebrations, so why not add a little grilled dessert to your menu?
GRILLED FRUIT KEBABS
1 dozen strawberries
6-inch wood skewers
honey, for drizzling
Peel the pears, pineapple, oranges, and mangoes and cut into bite-sized chunks.
Skewer fruit, alternating as you choose, and set your Super Pot to 300 degrees.
Place skewers on the hot grill and cook about 1 minute per side or until grill marks appear.
Brush the top of the kebabs with honey before each turn to caramelize the fruit.
Serve hot, chilled or at room temperature, with or without ice cream… although we all know my suggestion on that part .